SOAKED GRAIN MUFFINS OR QUICK BREAD
This recipe is from Sue Gregg. I'm learning a little about soaking grains and beans to bring out their nutritionally quality and to cut the phytates. You may cut the recipe in half if you don't have a large enough blender (like a Vitamix). See add-ins in the directions. I used olive oil for the coconut and kefir and it worked fine.
Provided by WI Cheesehead
Categories Quick Breads
Time 7h25m
Yield 24-36 muffins
Number Of Ingredients 8
Steps:
- Put first 4 ingredients into blender in order and blend for 3 minutes on high (1 1/2 minutes in a Vitamix).
- Cover and let stand on counter for at least 7 hours, overnight, or 12 hours.
- After soaking, add salt, soda, powder and eggs. Blend until mixed. Stir in any additions.
- Put into prepared muffin pans and bake at 400 degrees for 20-25 minutes.
- Mini muffins: Bake at 400 degrees for 10-15 minutes. Loaves: bake at 350 degrees for 55 minutes or until tests done. (makes 2 loaves).
- Additions:.
- ~For Blueberry/Millet: 2 C blueberries, 2 t cinnamon, 1/2 C millet.
- ~For Banana: 4-6 mashed bananas, 2 t cinnamon,,1/2 C - 1 C walnuts.
- ~For Carrot or Zucchini: 2 C grated carrot or zucchini, 2 t cinnamon, 1/2 c - 1 C oats.
- ~ For Chocolate: 6-7 T cocoa powder, 1-2 C chocolate chips.
- ~ For Apple: 2 diced apples, 2 t cinnamon, 1 t nutmeg, optional.
- ~ For Poppyseed: 4 T poppy seeds, 2 t vanilla.
- ~For Pumpkin: 2 C pureed pumpkin, 2 t cinnamon, 1/2 t nutmeg, 1/4 t ground cloves.
Nutrition Facts : Calories 135.7, Fat 9.7, SaturatedFat 8.1, Cholesterol 18.4, Sodium 356.8, Carbohydrate 12.7, Sugar 12.6, Protein 1.2
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Umayma Xaji
[email protected]I love the texture of these muffins. They're so moist and tender.
Habib Lee
[email protected]These muffins are so easy to make. I just threw all the ingredients in a bowl and mixed them together. No fancy equipment needed.
Fmatar 190
[email protected]These muffins are a great way to use up leftover almond pulp. I always have some leftover after making almond milk, and these muffins are the perfect way to use it up.
Zameer Mughal
[email protected]I love that these muffins are made with almond flour. It makes them so moist and flavorful.
Weaver Vagana
[email protected]These muffins are perfect for a grab-and-go breakfast. They're also great for packing in lunches.
M akhtar AKHTAR
[email protected]I'm so glad I found this recipe. These muffins are a great way to get my kids to eat whole grains.
Adetunji Jephthah
[email protected]These muffins are so delicious! I love the combination of oats, nuts, and seeds.
Md Khokhon Mia
[email protected]I'm always looking for new muffin recipes, and this one is definitely a keeper. The muffins are moist and flavorful, and they're perfect for a quick breakfast or snack.
Joseph Kambalage
[email protected]These muffins are a great way to use up leftover grains. I had some cooked quinoa and brown rice that I needed to use up, and these muffins were the perfect way to do it.
Jt Refhate
[email protected]I love that these muffins are made with soaked grains. It makes them so much more nutritious and they taste great too.
Anupam Sharma
[email protected]I'm not a big baker, but these muffins were so easy to make. I followed the recipe exactly and they turned out perfect.
Shayla McCarthy
[email protected]I made these muffins for my breakfast this morning and they were so good! They're really easy to make and they're a great way to start the day.
Bilal Kalas
[email protected]These muffins were a hit with my family! They're so moist and flavorful, and I love that they're made with whole grains. I'll definitely be making them again.